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I’m considering using a chipped, old Nordic Ware Bundt pan - like so:

Chipped Nordic Ware Bundt pan

The best clue I can get on the material is that the current model of this pan is made using aluminium with a nonstick coating.

Is there any known risk associated with baking with a chipped inside surface?

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    That doesn't look like non stick to me. More like enamel, which used to be very common. It might be steel underneath - test with a magnet. But unless it's flaking off into the food I'd use it. Bare aluminium is widely used in catering, and cake tins are often steel
    – Chris H
    Feb 6, 2018 at 8:48

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